Name: Blueberry-Lemon Icebox Cake
Total time: 70 min
Ingredients: 2 cups (16-ounces) heavy whipping cream; ½ cup granulated sugar; 2 tablespoons water; 1 cup of store-bought or homemade lemon curd, divided; 3 cups fresh blueberries, plus ⅓ cup, divided; 1 9x5 pound cake, trimmed of top, bottom and sides (saved for another use); 8 ounces mascarpone cheese, room temperature; ¾ cup powdered sugar; juice of ½ a large lemon (about 1 tablespoon)For the lemon cream:; zest of 1 large lemon

Lemon Cake

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Tender pound cake layered between fluffy lemon curd mascarpone cream and a fresh blueberry sauce for a wonderful frozen dessert you'll be thrilled to serve all summer long!

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milliliter

heavy cream

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gram

sugar

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water

Pie Fillings

lemon curd

Fresh Fruit

blueberry

Dessert

cake

Cheese

mascarpone cheese

powdered sugar

lemon

Vitamin E

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Beta-cryptoxanthin

Lutein+zeaxanthin

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Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Beta-carotene

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Blueberry-Lemon Icebox Cake

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